Cherupayar Vazha Pindi Thoran | Banana Stem With Mung Bean


Cherupayar Vazha Pindi Thoran is a healthy and tasty combination side dish in Kerala Cuisine. Banana trees are quite popular in Kerala and are termed ‘Kalpavruksha’, meaning ‘a provider of all nutrients’ in Sanskrit language. The saying is true and the ‘banana stem’ called ‘Vazha Pindi’ in Malayalam, is highly nutritious and not discarded. Literally, you can well conclude that all parts of the banana tree is useful. Banana Stem with Mung Bean is a very good dish for our health and nutrition. We can call the dish a ‘stir fry’ though in our native language we call it a ‘thoran’ dish. There are a lot many dishes with banana stem. In my opinion this is the easiest and tasty one. You can term this a protein rich power packed food. While preparing banana stem, remove all unwanted outer skin. The interior most tender part of the banana stem has to be taken. Choose fresh stem for the dish, that will taste better.

While preparing Cherupayar Vazha Pindi Thoran, the banana stem has to chopped fine and all unwanted fibres has to be removed. This is a process and a bit time consuming. Also remember to soak green gram overnight in water. If sprouts appear that is good and double nutrition. Absence of sprouts also is fine and healthy. The sprouted cherupayar easily adjusts with the banana stem. Pindi is rich in fibre and hence effective in treatment of constipation. It is also effective in treatment of kidney stones and is a good diuretic. Banana stem juice in combination with butter milk, taken on empty stomach, helps in reducing weight. The juice also works wonders on acidity. It cools the body during hot summers. You can explore a well detailed Banana Stem with Mung Bean recipe here. Enjoy the dish with rice.

Cherupayar Vazha pindi Thoran | Banana Stem With Mung Bean

Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Kerala
Servings 4 People


  • 1 cup Vazha Pindi/Unnipindi Chopped 
  • 1/2 cup Green gram Soaked in water overnight
  • 1/2 cup Grated coconut
  • 1/2 tsp Turmeric powder
  • 3 Cloves Shallots  Chopped 
  • 5 Cloves Garlic chopped 
  • 3 nos. Dried Red Chilly
  • Curry leaves Few
  • 2 tbsp Oil 
  • 1/2 tsp Mustard seeds
  • Salt As reqd


  • Cook green gram in enough water by adding salt and 1/4 tsp turmeric powder for 4 whistles in pressure cooker.
  • Grind grated coconut by adding 1/4 tsp turmeric powder into a coarse paste.
  • Heat coconut oil in a pan. Add the mustard seeds and allow it to splutter. Then add the curry leaves and after that add dried red chilly, chopped shallots and garlic. Saute for 30 seconds.
  • Add the coconut mix and saute for 1 minute.
  • Then add chopped vazha pindi and 1/2 cup water with required salt. Mix well and pressure cook it for 1 whistle.
  • After the pressure releases, combine the cooked vazha pindi and green gram together in an open pan. Cook for another 10 minutes in low flame till water content disappears fully.
  • This protein thoran can be served hot with kanji, chappati, steamed rice etc.
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